"The menu said, 'Breakfast served any time'. So I ordered French Toast during the Renaissance."-Steven Wright, Comedian

The refrigerator light goes on...

This French Toast is based on an old recipe of a friendís mother. It was talked about with such reverence that I was unsure about even cooking it. But I did.

I exchanged egg substitute for eggs and used 2% milk instead of whole milk. I also used Splenda instead of sugar. I didnít tell my friend of the changes and she didnít know when I served it to her.

The amazing thing about this recipe is the nutmeg. Most French Toast recipes use cinnamon, but the ground nutmeg creates a much more elegant flavor.

Jean's French Toast

Servings = 2 | Serving size =2 slices bread

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe can be divisible by 2.

Leftover French Toast is not very good. This batter doesnít keep well.

6 Tbsp

egg substitute

2 tsp

Splenda or stevia

6 Tbsp

2% milk

1/4 tsp

ground nutmeg

1/2 tsp

pure vanilla extract

1/8 tsp

salt

4

1 ounce slices sourdough bread

2 tsp

(per serving) unsalted butter

1 Tbsp

pure maple syrup (per serving)

Place the egg substitute, Splenda, milk, ground nutmeg, vanilla, and salt in a large mixing bowl. Whisk until well blended.

Heat a non-stick griddle over medium-high heat. When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium, and place 4 slices of bread into the batter. Gently dunk and turn the bread until it is well coated and slightly soaked.

Place the 4 slices of soaked bread on the griddle and cook for about 3 Ė 4 minutes. Turn and cook on the other side.

Cook, turning occasionally, until both sides are golden brown. Depending on your stove or griddle you may need to reduce the heat slightly.

Remove and top with one teaspoon of butter on each piece of toast and serve with one tablespoon of pure maple syrup for every two slices of French toast.